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Mango Pancakes Recipe

MA

By Malik Muneeb Altaf

Founder, MMA Farms — 3rd-generation Multan mango grower

Published: Last updated:

Prep

10 min

Cook

15 min

Servings

8 pancakes

Calories

180

Ingredients

  • 1 cup all-purpose flour

  • 1 tablespoon sugar

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1 egg

  • 3/4 cup milk

  • 2 tablespoons melted butter

  • 1/2 cup mango puree (Sindhri)

  • Extra mango slices for topping

  • Maple syrup or honey

Instructions

1

Mix Dry

Whisk flour, sugar, baking powder, and salt in a large bowl.

2

Mix Wet

In another bowl, beat egg, then add milk, melted butter, and mango puree. Whisk until smooth.

3

Combine

Pour wet into dry and stir until just combined. Small lumps are okay — do NOT overmix or pancakes will be tough.

4

Cook

Heat a non-stick pan over medium heat. Pour 1/4 cup batter per pancake. Cook until bubbles form on surface (2-3 min), flip, cook 1-2 more minutes until golden.

5

Serve

Stack pancakes, top with fresh mango slices, a drizzle of honey or maple syrup, and optional whipped cream.

Tips

Mango Puree Tip

The mango puree makes these pancakes naturally sweet and gives them a beautiful golden color. With Sindhri, you can skip the sugar entirely.

Make Ahead

Make batter the night before and refrigerate. Stir gently before cooking — do not re-mix vigorously.

FAQ

Can I use mango puree from a can?

Yes, but fresh is better. Canned puree works — just reduce added sugar since it often contains sweetener. The pancakes will still be golden and mango-flavored.

Can I freeze mango pancakes?

Yes! Cool completely, separate with parchment paper, and freeze in bags for up to 2 months. Reheat in toaster or microwave.

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More Mango Recipes

Keep the mango season going — try another favourite made with fresh, carbide-free Pakistani mangoes.

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